.svg)
Sign Up for new Healthy Recipes
Introduction
Lumpiang Shanghai, a staple at Filipino gatherings and celebrations, has long been cherished for its crispy exterior and flavorful filling. Traditionally deep-fried and meat-heavy, this healthier rendition pays homage to its roots while catering to modern, health-conscious diners. The dish's origins can be traced back to Chinese influence on Filipino cuisine, with 'lumpia' derived from Hokkien Chinese. By incorporating a variety of vegetables and opting for a baking method, this recipe not only reduces calories and fat content but also adds nutritional value. Perfect for those looking to indulge in familiar flavors without straying from their wellness goals, these baked Lumpiang Shanghai prove that tradition and health can deliciously coexist on one plate.
Ingredients
• 1 pound lean ground chicken
• 1 cup finely shredded carrots
• 1 cup finely chopped cabbage
• 1/2 cup finely diced onion
• 3 cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 25-30 spring roll wrappers (8-inch square)
• 1 large egg, beaten (for sealing wrappers)
• 2 tablespoons olive oil (for brushing)
Step 1:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2:
In a large mixing bowl, combine ground chicken, shredded carrots, chopped cabbage, diced onion, minced garlic, chopped cilantro, soy sauce, sesame oil, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
Step 3:
Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you. Spread about 2 tablespoons of the filling in a thin line across the wrapper, leaving about 1 inch of space on each side.
Step 4:
Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a bit of beaten egg. Repeat with remaining wrappers and filling.
Step 5:
Place the rolled spring rolls on the prepared baking sheet, seam-side down. Brush each roll lightly with olive oil.
Step 6:
Bake for 15-20 minutes, turning halfway through, until golden brown and crispy. Let cool for 5 minutes before serving.
Q: Can I make these spring rolls ahead of time?
A: Yes, you can prepare and roll the spring rolls up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.
Q: Can I freeze these spring rolls?
A: Yes, you can freeze unbaked spring rolls for up to 3 months. Freeze them in a single layer, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.
Q: What can I use instead of spring roll wrappers?
A: If you can't find spring roll wrappers, you can use phyllo dough as a substitute. The texture will be slightly different, but still crispy when baked.
• For a vegetarian version, substitute the ground chicken with finely crumbled firm tofu or textured vegetable protein (TVP).
• Spring roll wrappers can be found in the freezer section of most Asian grocery stores. Thaw before using.
• If you can't find spring roll wrappers, you can use phyllo dough as a substitute, but the texture will be slightly different.
• For extra crunch, add 1/4 cup of finely chopped water chestnuts to the filling.
• This recipe contains soy sauce, which may not be gluten-free. Use tamari for a gluten-free option.
• Choose lean ground chicken (93% lean or higher) to keep the fat content low.
Serve hot with a side of sweet chili sauce or your favorite dipping sauce.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Prepare the filling while the oven preheats. Roll all the spring rolls before starting to bake for efficient cooking.
- Avoid overfilling the wrappers to prevent bursting during baking.
- For extra crispiness, lightly spray the rolls with cooking spray instead of brushing with oil.
- If the wrappers dry out while working, cover them with a damp cloth.
For a spicier version, add 1 teaspoon of sriracha or 1/4 teaspoon of red pepper flakes to the filling. For a vegetarian option, replace the ground chicken with crumbled firm tofu or textured vegetable protein.
Serve with a light lager beer or a crisp white wine like Sauvignon Blanc. These spring rolls also pair well with a simple Asian slaw or a tangy cucumber salad.
Spring and Summer
Contains egg, soy, and wheat (in spring roll wrappers). May contain traces of sesame.
